Recipe to Start With

Thank you for sharing!

Last Updated on May 20, 2015 by Chef Mireille

Hello Everyone:
I started this blog last week on another server and have had problems ever since, so I have now switched to google. The first few posts you see here – I am copying and pasting from that blog before I delete the account.
I started off my blog with this gret Middle Eastern recipe I came up with to complement on article being published next month in South Brooklyn Reader. Here you are getting the recipe, with my complements.
Please try it and let me know what you think. If you can’t find any of the ingredients, send me an email and I will help you:

Pistachio Chicken in Fruit Sauce with Green Wheat Pilaf
Serves 4
Chicken1 pound boneless and skinless chicken thighs
Juice of 2 lemons
¼ cup pistachios
¼ cup roasted chickpea flour
1 tablespoon Za’tar (Middle Eastern seasoning mix of thyme, sesame seeds, and other spices)
¼ cup olive oil
¾ cup white wine vinegar
½ cup plus 2 tablespoons Lebne
3 tablespoons honey
¼ cup water
2 tablespoons pomegranate molasses
12 dates, coarsely chopped
10 natural dried apricots, coarsely chopped
Green Wheat
2 tablespoons olive oil
½ cup onion, chopped
1 cup green wheat (aka frick)
2 cups water
1 teaspoon salt
2 tablespoons parsley, finely chopped

Rinse chicken with lemon juice and trim excess fat. For a leaner meal, you can also use chicken breasts.
Using a food processor, chop pistachios for about 2 minutes, until almost completely ground. Add chickpea flour and Za’atar and process until thoroughly combined, about 30 seconds. Empty contents onto a plate.
In a large skillet, heat ¼ cup of the olive oil on high heat. Place each chicken piece in pistachio flour mix and coat evenly on both sides. Place in hot oil and sauté on each side until golden brown. Remove from skillet and set aside.
Reduce the flame to low and slowly pour white wine vinegar into pan. It will boil immediately. Using a whisk, stir in Lebne, honey, ¼ cup water and pomegranate molasses until everything has dissolved into a sauce. Add dried fruits and put sautéed chicken pieces back into pan. Raise the flame to high again and bring to a boil. Once boiling, cover the pan and reduce the flame to low. Simmer until chicken pieces are cooked thoroughly, about 20 minutes.
Meanwhile, in a medium saucepan, heat 2 tablespoons of olive oil on high heat. Add chopped onions and sauté until translucent. Add green wheat and stir until wheat is coated with the oil. Add water and salt and bring to a boil.
Once it is boiling, cover and reduce the flame to low. Simmer for about 15 minutes, until all the liquid has been absorbed by the wheat.
Toss in chopped parsley and serve with chicken.

Chef Mireille
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